Rigatoni with Italian Sausage

Learn how to turn everyday rigatoni into something special with Johnsonville Italian Sausage Links. With just a few simple ingredients, you can make an Italian classic your family will love.

Rigatoni with Italian Sausage
Makes: 6 servings
Preparation Time: Ready in 35 minutes
1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
1 pkg. (1 lb.) rigatoni pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1 lg. sweet red pepper, chopped
2 Tbsp. Parmesan cheese, grated
1 jar (26 oz.) of your favorite pasta sauce
Cook sausage links according to package directions.
Meanwhile, cook rigatoni according to package directions; drain and set aside.
In a large skillet, heat olive oil until hot.
Add garlic; sauté for 30 seconds or until golden.
Add red peppers; sauté for 2 minutes or until crisp-tender.
Cut sausage into 1/4-inch coin slices; add to skillet. Stir in pasta sauce; heat through.
Add pasta; toss to combine. Sprinkle with Parmesan cheese.
For more great recipes and tips, visit ‪http://www.johnsonville.com/recipes.html


  1. Preservatives are not a bad thing, they help maintain foods for longer than without them from bacteria which could spoil it. If I buy sausage from the deli on Friday but don’t use it until Tuesday I’d be pissed if I finally want to use it and it’s become spoiled. Most preservatives used are tried-and-true things such as salt, which will kill a lot of bacteria already.

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